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Scharffenberger Brut NV
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This is a bubbly wine imageScharffenberger Brut NV

$21.49$16.95
 
Wine Spectator 90
"Bright aromas of green apple and lime lead to vibrant, layered flavors of citrus, anise and creamy vanilla"

Wine Enthusiast 91
"Here's a polished, elegant wine, very dry, with delicate flavors of citrus rind, bread dough and yeast, toast and vanilla. It has a lightness and charm on the palate that make it irresistible."
This is a bubbly wine
Item ID: #4185
Shelf at store:19b
Size: 750mL (bubbly)
Closure: Cork

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Item Description

Wine Spectator 90
"Bright aromas of green apple and lime lead to vibrant, layered flavors of citrus, anise and creamy vanilla"

Wine Enthusiast 91
"Here's a polished, elegant wine, very dry, with delicate flavors of citrus rind, bread dough and yeast, toast and vanilla. It has a lightness and charm on the palate that make it irresistible."

Scharffenberger

ScharffenbergerScharffenberger Brut Excellence is made by the traditional méthode champenoise process – whereby the wines are individually bottle-fermented before being riddled and disgorged. The wine is approximately two-thirds Pinot Noir and one-third Chardonnay and undergoes 100% malolactic fermentation. Scharffenberger Brut is made from its own 120-acre vineyards in the Anderson Valley. In addition, Scharffenberger Cellars has long-term contracts with select vineyards in the greater Mendocino County. This type of vineyard selection allows us to choose from the best vineyards in the area which enables us to produce our trademark cuvée.

The wine is two-thirds Pinot Noir which produces a red fruit (cherry and plum) forward nose combined with one-third Chardonnay which adds the tropical expression of litchi nut and mango. The 100% malolactic fermentation adds a vanilla cream character producing a round and full-bodied wine. After approximately two years on the yeast lees, there are notes of freshly baked bread and pastry that enhances the more fruit forward style of the wine. Finally, after several months on the cork the wine develops caramel and hazel complexors

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